Hibiscus

有机洛神花

Harvest
September 2024

Origin
Yongan, Fujian

We have received an especially deep and vivid harvest of hibiscus flowers this year. They are almost artificial looking, like red candies deformed by heat.

The flowers completely reanimate in water, appearing plump and even a bit plastic. We would expect their liquor to taste like raspberry juice, but are pleasantly surprised by its refined earthy notes and gentle tartness.

This tea has a broth-like mouthfeel, which feels less drying and more medicinal than previous harvests. Later infusions bring out more of the hibiscus’ bright, ascorbic notes, balanced by the curiously weighty mouthfeel these dense blossoms impart to the liquor. This feels like the perfect tisane for early spring time, the way that Beaujolais, or light red wine, is reserved for this time of year. They promise to move us fluidly across great shifts in external temperatures. 

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This stunning hibiscus is from our friend Ms. Luo’s family farm in Yongan, Fujian. Yongan is a small village nestled in the Fujian mountains, surrounded by untouched forest.

To make the flowers into tea, they are handpicked in the fall, and dried naturally in the sun for around 10 days. It is the most simple method, and also the most delicious. We were thrilled to find someone producing hibiscus this way, as it is rare to find it so fresh and intact. 

Ms. Luo’s hibiscus is unlike anything else. The tea glows even when dry. In water, the full petals reanimate into a tangle of what looks like bird’s tongues.

The tea these dried flowers yield is bright, tart, and jammy, like a strawberry or raspberry that has seen a great deal of sun. This vibrant fuschia liquid is the perfect drink for warm weather, and can be enjoyed hot or chilled. 

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Brewing guide